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Leftover Lasagna Soup

SERVINGS
4-6
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Nealy Fischer's Noodleless Lasagna + Lasagna Shakshuka + Lasagna Soup
Nealy Fischer's Noodleless Lasagna + Lasagna Shakshuka + Lasagna SoupNathan Congleton / TODAY
SERVINGS
4-6
RATE THIS RECIPE
(0)

Ingredients

  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2-3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 28-ounce can crushed tomatoes
  • 1 6-ounce can tomato paste
  • 4 cups vegetable broth or water
  • 2 cups leftover noodleless zucchini lasagna
  • 12 fresh basil leaves (a small handful), plus more to garnish
  • Salt and freshly ground black pepper, to taste
  • Chef notes

    This is the ultimate short-cut meal. It turns leftover veggie lasagna into a robust and satisfying soup with just a few added ingredients.

    Preparation

    1.

    In a large skillet over medium heat, melt the butter together with the oil. Add the onions, and cook, stirring frequently, until browned, about 7 minutes.

    2.

    Add the carrots and celery, and cook, stirring, until the vegetables are softened, and the flavors have melded, 8-10 minutes.

    3.

    Add crushed tomatoes, tomato paste and water and bring to a boil. Reduce heat to simmer for 30 minutes.

    4.

    Add leftover lasagna and fresh basil. Bring to a boil, then reduce the heat and simmer for about 10 more minutes. Dilute the soup with a touch more liquid, if needed.

    5.

    Using a hand blender, blend the soup until smooth. Season to taste with salt and pepper.

    6.

    To serve, ladle into warmed soup bowls or mugs, and top with a fresh basil leaf or two.